It had never occurred to me to fry avocado slices.  But when I saw this recipe for ‘Fried Avocado Tacos’ in a recent issue of Bon Appetit magazine, I was intrigued and excited to test this idea out.  What a unique taco idea that is melt-in-your-mouth delicious.  You start by making a poblano  ranch dressing composed of roasted poblano pepper, scallions, buttermilk, sour cream and lemon juice.  Next on the list is lightly floured, panko-crusted avocado slices that are fried until lightly browned in vegetable or canola oil.  When assembled with beans, lettuce, pico de gallo and a sprinkling of shredded cheese, this dish is truly unforgettable.  If you didn’t want to fry the avocado (but, please-oh-please…I encourage you to do so!), just mashing it up and seasoning it to taste instead would also be a nice vegetarian version on this idea.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/fried-avocado-tacos)

Tagged: avocado, black beans, Bon Appetit magazine, buttermilk, corn tortillas, fried avocado, fried avocado tacos, Mexican, Monterey Jack cheese, panko, pico de gallo, poblano pepper, poblano ranch dressing, refried beans, romaine lettuce, shredded cheese, shredded lettuce, sour cream, southwestern, tacos, tex-mex, tortillas